Spiced Apple and Cinnamon Muffins
, aluminium free
1 & 1/2
, or ground nutmeg
1 & 1/2
, powder or essence
, lightly beaten
Coconut Oil or Butter
, or raw honey
, or full-cream milk
, finely grated zest
, skin left on and cut into small dice
, or coconut flakes
Preheat oven to 160C (fan forced) and line a muffin tin with paper cups.
Mix the almond meal, baking powder, cinnamon, allspice and vanilla together until thoroughly combined.
Stir in the eggs, coconut oil, maple syrup, coconut milk and orange zest. Do not over-mix the batter as this usually results in dry and tough muffins.
Gently fold through the apples.
Spoon the mixture into the muffin cases and top with a sprinkle of almond flakes.
Bake for 25 minutes or until cooked through.
Replace the apples with other in-season fruits, such as pears, blueberries, raspberries, strawberries, banana, plums or peaches.
Add a handful of roughly chopped walnuts, pecans or macadamias.
Make a lovely apple and cinnamon cake by baking the same mixture in a lined 20cm springform tin for 1 hour, or until cooked through.